Here are a couple of recipes I just received from Raven's Original that use their delicious Pumpkin Butter we carry. I plan on making one of them for a Saturday's tasting in Ingredients.
Pumpkin Butter Bundt Cake
1 package yellow cake mix
1 package instant butterscotch pudding mix
1/4 c water
1/4 c vegetable oil
1 c Raven's Original Pumpkin Butter
1/4 c Raven's Original Mulling Spice (I will be using their sugar free mulling spice)
Preheat oven to 350. Mix yellow cake and butterscotch pudding (mix well). Add all other ingredients. Mix well. Bake in greased bundt cake pan for 50-55 minutes.
A cream cheese glaze can be poured over the cake when it is warm if you want to have a prettier, more "dressed up" cake.
1 3/4 c graham cracker crumbs
5 T unsalted butter, melted
5 T sugar
1/2 t cinnamon
Preheat oven to 325. Combine dry ingredients and mix. Add melted butter and mix until moist. Put into 9" springform pan and press down on bottom and halfway up the sides. Bake for 7 to 8 minutes and let cool.
3 8 oz cream cheese bars
1/2 c sugar
1 t vanilla
1/2 c brown sugar
2 egg yolks
1/2 jar Pumpkin Butter
1/2 c half and half
2 T cornstarch
1 t pumpkin pie spice
1 t cinnamon
Beat cream cheese, sugars and vanilla until smooth. Beat in eggs 1 at a time, then add yolks. Add Pumpkin Butter, half and half, cornstarch and mix. Add pumpkin spice and cinnamon and blend well. Pour into crust. Bake at 325 for 40 to 45 minutes. After baking run knife around the edge of pan and cool on rack for 1 to 2 hours.
There you have it. Two tasty sounding recipes! We carry made in the USA Nordic Ware Bundt Pans along with a bundt cake keeper (perfect for taking to pot lucks and for outside dining) and the springform pans, as well as most of the gadgets you would need to make these recipes. Thanks for reading. Monica